Recipes for "jack-o'-lantern stuffed peppers"

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Jack-o'-Lantern Stuffed Peppers

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1 large clove garlic, minced
• 1 pound lean ground beef
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 1/2 cups cooked brown rice
• 1 (8 ounce) can no-salt-added tomato sauce, divided
• 2 tablespoons chopped fresh parsley
• 4 large orange bell peppers

Instructions

1. Preheat oven to 350 degrees F.
2. Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened and beginning to brown, about 3 minutes. Add beef, salt and pepper; cook, crumbling with a wooden spoon, just until it loses its pink color, about 5 minutes more. Remove from heat and stir in rice, 3/4 cup tomato sauce and parsley.
3. Meanwhile, cut out stem ends of bell peppers and set aside; scoop out seeds. With a sharp paring knife, cut out a jack-o'-lantern face on one side of each pepper. Place the peppers and tops, cut-side down, in a microwave-safe pie pan. Add ¼ cup water. Microwave on High until tender but firm, 4 to 6 minutes. Empty the water from the dish and turn the peppers cut-side up.
4. Stuff the peppers with the beef mixture. Spoon the remaining ¼ cup tomato sauce over the peppers. Bake until the mixture is heated through, 20 to 25 minutes. Place the steamed tops back on top of the peppers.

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Jack-o'-Lantern Stuffed Peppers

Ingredients

• 1 teaspoon olive oil
• 4 large orange bell peppers
• 1 pound ground beef
• 1 cup cooked rice
• 1 cup grated sharp Cheddar cheese
• 1/3 cup thinly sliced green onions
• 2 tablespoons salted butter, melted
• 2 tablespoons ketchup
• 3 cloves garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoon ground black pepper
• 3 pinches cayenne pepper, or to taste
• 2 cups seasoned tomato sauce, warmed

Instructions

1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C) with oven rack in upper position. Coat a baking dish with olive oil.
2. Cut eyes, nose, and mouth into flattest side of each pepper, just like a jack-o'-lantern, using a small knife. Cut around seed pods and remove tops, trimming and discarding any seeds from under the stems. Trim white membranes from inside each pepper; shake out any seeds. Place peppers in the prepared baking dish.
3. Combine ground beef, cooked rice, Cheddar cheese, green onions, melted butter, ketchup, garlic, salt, Worcestershire sauce, black pepper, and cayenne pepper in a bowl.
4. Divide and stuff beef mixture into peppers; cover with reserved pepper tops.
5. Wrap baking dish loosely with aluminum foil; place on a baking sheet.
6. Bake in the preheated oven for 1 hour. Remove foil; continue baking until peppers are tender and ground beef is cooked through, 10 to 15 minutes more.
7. Place about 3 tablespoons warm tomato sauce on each plate; place stuffed peppers on top. Serve remaining sauce on the side.
8. Serve and enjoy!

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Stuffed Jack-O'-Lantern Bell Peppers

Ingredients

• 6 bell peppers, any color
• 1 pound ground beef
• 1 egg
• 4 slices whole wheat bread, cubed
• 1 small onion, chopped
• 1 small tomato, diced
• 2 cloves garlic, minced
• 1/2 cup chili sauce
• 1/4 cup prepared yellow mustard
• 3 tablespoons Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x17-inch baking dish.
2. Lightly mix together ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
3. Wash peppers, and cut jack-o'-lantern faces into peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off tops of peppers, and scoop out seeds and cores. Stuff peppers lightly with beef stuffing, and place them into the prepared baking dish so they lean against each other.
4. Bake in the preheated oven until peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

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Pasta With Butternut Squash Parmesan Sauce

Ingredients

• 1 butternut squash weighing about 2 1/2 pounds
• 1 pound pasta
• 1 tablespoon of extra virgin olive oil
• 1/3 cup of chopped shallots or onions
• 1/4 cup of packed, freshly grated Parmesan cheese
• 1/3 cup sour cream or Greek yogurt
• 1/8 teaspoon of grated nutmeg
• 1 tablespoon of chopped parsley, for garnish
• 1 teaspoon salt (more to taste)
• Pepper to taste
• Water as needed to thin the sauce, about 1 cup

Instructions

1. Preheat the oven to 350°F. Cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them (or save the seeds and toast them ). Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins.
2. in the olive oil over medium heat in a small skillet until just beginning to brown, about 2 to 3 minutes.
3. Add the shallots to the blender. Add 1 cup water, the Parmesan, 1 teaspoon salt, and 1/8 teaspoon nutmeg and blend until smooth. Taste and add more salt if needed. If the sauce is too thick, thin it with a little more water.
4. Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil.
5. Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente.
6. When the pasta is ready, drain and put it into a bowl. Mix with a little of the sauce and serve. Add a dollop of additional sauce and some parsley right when you bring it to the table. Did you love the recipe? Give us some stars and leave a comment below!